Farfalle with Genoese Pesto

Method

1. 1

   Bring a large pot of water to a boil, then add the coarse salt.

2. 2

   Rinse the basil gently in cold water and dry it very well with a clean towel.

3. 3

   Place garlic, fine sea salt, and pine nuts in a mortar or food processor. Crush or pulse until coarse.

4. 4

   Add the basil a little at a time and grind or pulse briefly, keeping the mixture bright green.

5. 5

   Add Parmigiano Reggiano and Pecorino, then mix until the pesto becomes thick and fragrant.

6. 6

   Slowly drizzle in the extra-virgin olive oil while mixing until glossy and spoonable.

7. 7

   Add the farfalle to the boiling water and cook until al dente, following the package timing.

8. 8

   Reserve 60–90 ml / 1/4–1/3 cup pasta water, then drain the pasta.

9. 9

   Off the heat, toss the hot farfalle with pesto and a splash of pasta water until creamy.

10. 10

    Serve immediately with basil, extra cheese, and pine nuts if desired.